Seared Diver Scallops In Lemon Butter Sauce

Ingredients - 
1 kg sea scallop 
1/2 cup spring onion, chopped 
1 cup red bell pepper, julienne 
1 cup clarified butter 
1 cup whipping cream 
salt and pepper, to taste 
1/2 cup unsalted butter, cut into small cubed 
2 tbsp lemon juice 
1 cups orzotto
Procedure - 
Drop the vegetable julienne
quickly in boiling salted water to soften.Drain and toss with clarified butter to glaze. Season with salt and pepper. Set aside. Keep warm. Season the scallops and sear them. Let them caramelize before  turning to cook on the other side. For the sauce. Put whipping cream in a small sauce pan. Reduce the whipping cream by 2/3. Add 2 tbsp lemon juice. Reduce the heat to low.Slowly incorporate cubed butter. Stirring while adding the butter to prevent the sauce from splitting. Serve with orzotto.